Glazed pork steaks with roasted veggie tray
Meat
20 Min
very easy
4 People
Rating starstarstarstarstar
One tray roasted baby carrots, squash and apple served with orange glazed pork steaks and dressed leaves with a side of seeded bread rolls.

No pork option - replacement is chicken tenderloins.
1. Set oven to 250ÂșC, grill.
Trim baby carrots, wedge apple and yellow squash. Toss with oil, salt and pepper on a lined oven tray, roast for 12 minutes (see step 4).

2. Combine marmalade with 1 tbsp soy sauce, 1 crushed garlic clove and pepper to taste.

3. Heat a large frypan over medium-high heat and rub the pork steaks with oil. Brown for 1-2 minutes on each side then pour in glaze. Cook for further 1-2 minutes, turning to coat with glaze. Set aside on a plate, pour over any pan sauce.

4. Trim and add beans to oven tray. Roast for further 3-4 minutes in the oven.
Place bread in the oven to warm for 1-2 minutes (optional).

5. Toss leaves with 1 tbsp olive oil and 1/2 tbsp vinegar of choice.

6. Serve glazed pork steaks with roasted vegetables, bread roll and dressed leaves.

Notes:
Rinse and trim carrot leaves, add to salad!

No pork option - replacement is chicken tenderloins.
Baby carrots 1 bunch
Red apple 1
Yellow squash 2
Orange marmalade 1 jar (30g)
Pork steaks 600g
Green beans 1 punnet (250g)
Dinner rolls 4-pack
Baby Beet & leaves 1 bag (180g)

From your pantry:
oil (for cooking) + olive oil, salt, pepper, soy sauce, crushed garlic (1 clove), vinegar (of choice)